Clam and Bacon Chowder
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 17 G., saturated fats 6 G., proteins 31 G., carbohydrates 35 G., fiber 3 G., cholesterol 65 mg, sodium 1050 mg, sugar 0 G.
Calories 410, total fat 17 G., saturated fats 6 G., proteins 31 G., carbohydrates 35 G., fiber 3 G., cholesterol 65 mg, sodium 1050 mg, sugar 0 G.
This delicious and aromatic creamy clam chowder is made with a base of clam broth mixed with dry vermouth (or white wine). The seafood is boiled first and set aside while you prepare the soup, then added to the finished dish in its shell for an impressive presentation or peeled for easier consumption. Fried bacon, onions, and celery, along with creamy cream, add additional flavor and aroma to this amazing soup. Before cooking, ensure all raw clams are tightly closed to avoid any unpleasant surprises.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 small clams, washed with a brush
- 0.5 cups dry vermouth or white wine
- 1 tbsp extra-virgin olive oil
- 3 slices bacon, chopped
- 1 head of garlic, cloves coarsely chopped
- 3 green onions (white and light green parts only), thinly sliced
- 3 stalks celery, thinly sliced + chopped leaves for serving
- 1/3 cup flour
- 1 cup fresh or frozen green peas
- 0.5 cups low-fat cream
- 1 small baguette, sliced
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Recipes with similar ingredients: mollusks, white wine, vermouth, peas, celery, cream, green onions, bacon
Cooking the dish according to the recipe:
- In a large saucepan, bring 4 cups of water and vermouth to a boil over high heat. Add the clams, cover, and cook until they begin to open, 4-10 minutes. Once they open, use tongs to remove them to a bowl. Discard any unopened shells. Strain the liquid through a fine-mesh sieve into another bowl.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon begins to brown, about 7 minutes. Add the green onions, chopped celery, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.
- Sprinkle the vegetables in the saucepan with flour and cook, stirring, for about 1 minute. Slowly whisk in the reserved clam liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a boil and simmer until thickened, about 3 minutes. Season with salt and pepper to taste.
- Add the clams (shell and chop if desired) to the pan; add the green peas. Cook until heated through, about 2 minutes. Remove from the heat and stir in the cream. Sprinkle the soup with celery leaves and serve with a baguette.
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